I am happy, happy, HAPPY to report that Julia Child has come back into the cooking repertoire! And what perfect timing with it being her birthday!!
Wednesday night’s (because what better day to cook a Julia recipe than hump day, right?) Julia recipe was Fricassee de Poulet A L’ancienne (Old-fashioned chicken fricassee with wine-flavored cream sauce, onions, and mushrooms). Yep, a mouthful and man– was it a DELICIOUS mouthful!
**Disclaimer–I hope you don’t mind, but I’m not really good at taking pics WHILE I’m making my dishes. I’m pretty good at maybe doing a “right before it goes into the oven” shot but I just really don’t think I can take photos of the “in-progress” moments and actually make them look appetizing. If you’d like play-by-play pics let me know and I will work on my photography skills. Hmmmmm…that may finally give me incentive to do those online classes I purchased last year!!
So back to Julia. This is just my 4th entree that I have been tracking since maybe moving to Puerto Rico. I know, so not a good track record. This is what I have done so far, and I will be (trying) to find the recipes online to post in another tab in case you get the urge to try out some butter. And cream. Oh, and good chicken.
* Poulet Poele A L’Estragon (Casserole-roasted chicken with tarragon)
* Poulet au Porto (Roast chicken steeped in port wine, cream, and mushrooms)
* Poulet Saute aux Herbes de Provence (Chicken sautéed with herbs and garlic, egg yolk, and butter sauce)
See what I mean about butter. And cream? And more butter!!
This has to be one of my absolute favorites. Just so you know, I have cooked through about 15 or so recipes already while we were living in the upper 50’s, I just never wrote about them other than posting a pic on Facebook. And let me tell you: going back and re-doing some of these is going to make this chica (and my husband, father, and baby girl) a very happy person!
So this is the thing about Julia that may scare off people if you happen to thumb through her 650+ page cookbook: she’s wordy! One recipe can be upwards of about 4-5 pages. And then she also includes variations to main recipes. AND THEN she’ll also throw in some sides that will go well with the dish and that can be at least a page long. I found this blog post that pretty much sums up what I’m talking about. The line that really drives Julia home is, “…Julia’s recipes were written for a rigorous cook with endless patience for serious detail.” Yet, I LOVE it! It’s sort of like she’s talking you through the recipes, step-by-step, as if she’s in the kitchen with you. There’s no guesswork or holes; what she says (or rather writes) is literally what you do. Her use of language and words to describe food makes me smile. Yep, I’m a dork.
After about 3 hrs (on and off – Gabriela was not in the mood to fully cooperate) of slowly braising the chicken, steeping mushrooms, and straining all the yummy bits, we were left with the must luscious and velvety wine-cream sauce that was just rich enough to make you want to keep sopping it up with the pasta and chicken but not too rich to make it feel heavy. There was a perfect balance. This is the genius of Madame Child.
I am really, really hoping that this will indeed kick-start my love affair of all things French (food, at least) that I will be dedicating one day a week to Mastering the Art of French Cooking!